Shake Before Use - Results
- Answer to question 1. All answers are correct, if you have written down what you thought that would happen.
- Answer to question 2. After approximately two minutes of shaking, the cream becomes firm. After approximately four minutes of shaking, the cream becomes thick yellow butter and thin white liquid substance.
- Answer to question 3. All answers are correct, if you have written down why you thought this happened. Cream contains water and fats. By shaking, the grease will slowly lump together. First it will become whipped cream, then it will become butter and butter milk.
An emulsion is a mixture of two liquids that do not dissolve well in each other. An emulsifier is a substance that will make these liquid to be mixed without the forming separate layers on top of each other.
Cream is an emulsion and consists of several substances, such as water, fats, and proteins. Fats do not dissolve well into water. The proteins are the emulsifiers that makes the fats dissolve into the water.
When you shake the fats and proteins will lump together. After two minutes of fast shaking, you have made whipped cream. The shaking has a similar result as whipping the liquid cream.
When you shake even longer, the fats and proteins will lump together even further. After approximately four minutes of fast shaking, butter and butter milk will remain. The butter is the thick light-yellow mass and the butter milk is the thin white liquid.
When you don't shake fast, the lumping together will go slower than the mentioned times. In this case, the experiment will simply take a little longer.